The sweetest scallops available, be careful not to overcook these little bivalves when either sautéing or broiling them.
Heat the pan over high heat, then add 1T butter and 1T canola oil and wait for the butter to brown.
Add the scallops to the hot pan, flat side down, and sear them until they are deeply brown on the cooking side.
Turn the scallops, and season them with salt and pepper. Cooke the second side slightly less than the first, approximately 3 minutes in total.
Check for doneness by gently pressing a scallop with your index finger, they should be reasonably firm to the touch.
Pre-heat the broiler to high, and melt 1T of butter
Towel-dry the scallops, place them in a bowl, pour butter on them and toss to coat each one evenly. Season them with a pinch of salt and pepper.
Place the scallops on the metal tray or pie tin, sprinkle with paprika, and put them in the broiler approximately 2” from the flame or heating element.
Broil until the scallops turn entirely white. They should be lightly browned, and fairly firm to the touch.